Ingredients Jump to Instructions ↓

  1. 1/2 cup 55g / 1.9oz Cocoa powder

  2. 1/2 cup 118ml Water

  3. 1/4 teaspoon 1 1/3ml Baking soda

  4. 1/2 teaspoon 2 1/2ml Vanilla extract Cake

  5. 3 cups 187g / 6.6oz Unbleached flour - plus

  6. 2 tablespoons 30ml Unbleached flour - plus more

  7. 2 tablespoons 30ml Cornstarch

  8. 2 3/4 teaspoons 13ml Baking powder

  9. 1 cup 198g / 7oz Butter - softened

  10. 2 cups 396g / 13oz Sugar

  11. 1/8 teaspoon 0.6ml Salt

  12. 2 1/2 teaspoons 12ml Vanilla extract

  13. 1/4 teaspoon 1 1/3ml Lemon extract or 1/8 teaspoon 0.6ml Lemon oil

  14. 2 Almond extract

  15. 5 Eggs - lightly beaten

  16. 1 cup 237ml Milk Shortening - for greasing Chocolate Glaze

  17. 3 oz 85g Unsweetened chocolate - chopped

  18. 6 tablespoons 90ml Butter

  19. 1/2 cup 99g / 3 1/2oz Sugar

  20. 1/2 cup 118ml Evaporated milk

  21. 1 tablespoon 15ml Cornstarch

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the chocolate syrup, whisk together cocoa, water, baking soda and vanilla in small bowl until smooth. Set aside. For the cake, stir together flour, cornstarch and baking powder; set aside. Cream butter with sugar and salt in mixing bowl until mixture is light and fluffy. Stir in vanilla, lemon and almond extracts, then eggs, a little at a time. Fold in dry ingredients, alternating with milk. Blend on slow speed for a smooth batter. Grease 12-cup bundt pan and flour lightly. Pour two-thirds batter into pan. Mix remaining one-third with Chocolate Syrup and pour chocolate batter over batter in pan. Do not stir or mix. Chocolate portion will seep down, creating marbling effect as it bakes. Bake at 350 degrees until toothpick inserted in center comes out clean, 1 hour to 1 hour 10 minutes. Decorate with Chocolate Glaze or powdered sugar. For the chocolate glaze, heat chocolate, butter, sugar and half evaporated milk over low heat to melt chocolate. Stir to blend. In small bowl, stir together remaining milk and cornstarch. Bring chocolate mixture to gentle boil and stir in cornstarch mixture. Stir constantly until glaze thickens, about 5 minutes. Remove from stove. Cool to room temperature. When ready to serve, pour over cooled cake. (Chocolate Glaze can be refrigerated until served.) This recipe yields 12 to 16 servings. Each of 16 servings: 425 calories; 290 mg sodium; 113 mg cholesterol; 22 grams fat; 54 grams carbohydrates; 7 grams protein; 0.35 gram fiber.


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